Gochujang Honey Glazed Salmon Rice Bowls

Gochujang, the fermented chili paste at the heart of Korean cooking, meets honey in a sticky-sweet glaze for roasted salmon. Nestled over short-grain rice with cool cucumber and carrots, this bowl balances heat, sweetness, and crunch in every bite.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 580 cal
• 38g protein
• 62g carbs
• 20g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 (6 oz each) skin-on salmon fillets
• 3 tbsp gochujang paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 3, grated garlic cloves
• 1 tbsp grated fresh ginger
• 4 cups hot cooked short-grain rice
• 1, thinly sliced English cucumber
• 2, julienned or shredded carrots
• 4, sliced green onions
• 1 tbsp toasted sesame seeds
• for serving lime wedges

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Pat the salmon fillets dry and place them skin-side down on the sheet, spacing them 1 inch apart.
2. 2In a small bowl whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, grated garlic, and ginger until smooth and glossy. Spoon and brush two-thirds of the glaze evenly over the tops and sides of the salmon, reserving the rest for later.
3. 3Roast the salmon on the middle rack for 10–12 minutes until the flesh flakes easily with a fork and the thickest part reaches 125–130°F for medium; the glaze should look sticky and caramelized at the edges.
4. 4While the salmon roasts, divide the hot rice among four wide bowls. Arrange cucumber slices and shredded carrots in neat piles beside the rice so the bowls look colorful and fresh.
5. 5Remove the salmon from the oven. If you want extra lacquer, brush the remaining glaze over the hot fillets and broil on high for 60–90 seconds until the top bubbles and darkens in spots—watch constantly.
6. 6Carefully lift each fillet (skin can stay on or be peeled off) and place one on top of the rice in each bowl. Sprinkle generously with sliced green onions and toasted sesame seeds.
7. 7Squeeze a lime wedge over each bowl right before serving so the bright acid cuts the sweet-spicy glaze. Serve immediately while the salmon is still warm and the rice steams.